Okay, show of hands. Who could use some bliss in their life right now? Anyone? Bueller? If you are younger than 30 just ignore the Bueller comment. Ha ha!

In all seriousness, I am raising both hands and feet. Totally in need of more BLISS in my life!

Bliss —> Meaning utter joy or contentment!

You see, in a month I will be on vacation. I will be celebrating 10 years of marriage to his kiwi husband of mine. I will be done with all the cookbook editing and photos (um, hopefully), and I will be in a blissful state. State, as in state of HAWAII! Oh my goodness, I can’t wait. I need it, we need. But that’s in a month. Right now, I still have lots to do, so my bliss will come in the form of food. Aka BLISS BALLS! These bliss balls…err bites?

Yes, they are pure bliss for MANY things but the main “blissful” reason is because these no bake energy bites were actually an original healthy bite flavor from 9 years ago! In fact, I used to sell them locally and ship. Crazy, huh? They make me so happy because they are truly an original and truly fueled and nourished many. Heart is full!

So that’s what I am going to HONE in on today. Blissful food to fuel your body, mind, and soul. That should keep me happy until vacation, right? LOL! I hope so.

Okay, so about these bites. The fuel for body, mind, and soul. Let’s discuss.

Fuel for the body – Dried Apricot, California Mission figs, nuts (or seeds if that floats your boat), coconut, and a hint of sea salt and dark chocolate. No added sugars. Just pure ENERGY in the form of fruit. The Dried Apricots and Figs will help you to add more plant based iron to you diet. Sea Salt is great for electrolyte balance. And the dark chocolate and nuts boost your antioxidant intake! Like whoa! Good stuff ya’ll.

Fuel for the mind- You don’t have think twice about making these. I mean really, all you do is blend and roll. Then keep in the fridge of freezer WEEKS on end. Stock you fridge and freezer for snacking ya’ll.

Simplicity makes my mind happy. Blissfully happy. Wouldn’t you agree?

Fuel for the soul- Rest assured these bliss bites are the purest of pure. Nature’s candy doing it’s thing. Sweet, satisfying, nourishing, and delightful to snack on. Let’s not forget that those little nuggets of dark chocolate added are always good for the soul. Mmm k?

I know what you’re thinking. Why in the world am I sharing the original healthy bite flavor? Shouldn’t I be guarding it with my life? Ya, probably. But here’s the thing. And don’t laugh too loud when I say this, but SHARING really is CARING! That and I totally believe in good karma. What goes around, comes around.

If I have recipe that is so simple, good, and healthy, I’m not gonna hold out on you all. You guys let me create recipes for a living now, and for that, I am FOREVER grateful.

So for all you paleo, whole 30, and vegan peeps… here’s my gift to you! A one bite wonder. Pure Bliss in no bake bite form. Make them, savor them, share them, and for goodness sake be very BLISSFULLY happy!

These Pickled Pineapple Baja Fish Tacos are my latest love! Easy to make with homemade pickled pineapple relish, cabbage slaw with avocado cream, and Baja style fried fish all wrapped in a warm gluten free tortilla! So much flavor but also SO simple and healthy to make.

Real talk. I’m from Texas and don’t really eat many tacos. Gasp! Well not entirely true. I love to eat tacos with a cuban flare or any tacos that involve my crock-pot!

But while we are on the subject of popular food. Here are are a few more confessions.I rarely eat avocado toast or froyo. Basically sins in the food blogging world. I do, however, have a very handsome and patient husband who considers tacos a food group. He also ADORES FROYO and avocado toast. Too funny right? We switched roles. That being said, I like to nurture his needs with his favorite foods! How can I not? The man has put up with me for 10 years! And y’all, I’ve had my crazy cotter moments. Especially these past 3 months while o finished the cookbook. Crazy wife syndrome in FULL EFFECT with mercury retrograde. Whoops!

That’s a story for another day. Today we talk tacos! Not just any tacos! Tacos I actually LOVE TO EAT And almost didn’t share. Almost.

Why I love them so? Pickled relish! Pineapple! Both uber good for the gut and digestion!

Come on, you knew I was going to sneak that in there somehow, right?

Yep, pickling foods helps preserves nutrients and flavor! Vitamins, such as A, D, E and K, are also kept during the pickling process For preboitc vegetables that are naturally fermented (such as garlic, onion, cabbage, and artichokes), pickling can help retain B Vitamins and good bacteria! And pineapple? What’s not to love?

Fresh Pineapple and pineapple juice contains the enzyme bromelain; an enzyme which actually helps you digest protein and absorb nutrients better. Plus it has some major anti-inflammatory properties! Yep, reducing inflammation in joints and muscles!

But here’s thing, um… we’re not gonna fully “pickle” this pineapple relish. This is the quick version! Kind of like my quick kimchi. Although you can totally pickle it longer if you want. In fact, I ended up letting the extra I had “pickle” a few more days. Ohhh so tangy and great on all things, even chicken!

Now, to make this you must add red cabbage slaw. It will help add crunch and absorb that tang! You can leave it as is or toss in a little avocado cream (crema)sauce. Both ways are delish! Both ways are super quick and easy to make.

So you see, there really are a ton of nutrients in these fish tacos! Here is “highlight reel.”

Add the pineapple chunks to the pot and toss, coating it evenly. If you are wanting to add optional red onion, do so here.

Remove from stove to cool. Once cooled, place in a bowl, cover, and let it marinate in the fridge for at least 30 minutes. I like to add a 1 tbsp of chopped green onion on top before refrigerating, but that's not required.

Once it's marinated, drain part of the excess juice from bowl (keep a few tablespoons), then place in food processor and pulse a few times to create a relish texture. Set aside while you make your baja tacos.NOTE- You will have extra pineapple relish, so keep in fridge for up to 5 days

For the Baja Fish Tacos.Clean your fish fillets then dice into small pieces.Dredge the fish pieces in 1 to 2 tbsp oil, chili sauce or blackening seasoning, then arrowroot starch or flour. You can add extra chipotle powder or blackening spices again before frying, if desired.

Fry fish in oiled pan on medium high, turning fish while cooking for 5-6 minutes or until fish is cooked through.Add a squeeze of fresh lime and sea salt/pepper to taste.

After you cook the fish, quickly make your slaw with Avocado Cream (Crema)

Blend together 1/2 avocado with your mayo or yogurt. Add salt, pepper, onion powder, Splash of lime juice, and mix again. You can either toss your cabbage in the Avocado Crema sauce or add it on top of the tacos. Both ways are delish. If you are not adding the Avocado Crema Sauce to the cabbage, just Salt and pepper the slaw to taste before filling tacos.

Did you make this recipe?

Let me know if you try this recipe! I'd love to see it and share it!" Tag me on IG @cottercrunch or hashtag #cottecrunch

The nutrition per taco without the relish is below.

The pickled pineapple relish adds about 50 calories per 2 -3 tablespoons. I added that in my notes! And I totally think you need to load up on that. Mmm K?

We used Siete Almond Flour Tortillas which made them paleo friendly without effort! Funny how that happens.

You can also use lettuce wraps, Udis Gluten Free, Tortillas or Corn tortillas!

Oh and other real talk. Um, my photo software crashed and deleted half these photos when I uploaded them …. and couldn’t get them back. So you’re getting all the same pic, basically. LOL! Hey, better than nothing, right? I just had to share the recipe regardless. And proof that I now LOVE tacos, specifically fish tacos!

But before I get into the seafood salad love, let’s discuss something. K? Humble pie. I’ve had my share. Oh my goodness I sound pathetic. But ya’ll, life has kicked my tush this past month …er year. I knew it would, I signed up for it! Yes, I’ve had several Big O’ slices of humble pie this past year. You know, the pie that you keep eating yet you’re so full? Full but just can’t stop. I’m talking about being humbled with what you take on in life. Not really pie. Haha, but you get my point. I’m pretty sure most of us can agree and I’ve been there. You’ve dived right in with a fork and knife and haven’t looked back.

Well, as “good for the soul” this humble pie can be, it can also leave us (me) feeling a little down.. only at first. You see, when that feeling comes around I like to do something for myself. Something that gives me reassurance and restores “creative energy” per se. I take a moment to recall a favorite moment with friends or family. Usually this moment is centered around a meal or recipe. Then I remake this recipe to make it my own. Meaning, I try to put my own spin on it. A simple recipe that bring joy to my heart and made with LOVE. Yep, there it is CORNY Cotter moment at it’s finest. But ya’ll, food is love. Right?

Speaking of love. Let me share that recipe with you and the memory meal inspiration behind it!

No, I’m not gonna share a pie recipe with you all. It’s time to talk salad. Time to talk spicy shrimp! This spicy shrimp Caesar spinach salad is is the dish I now make regularly. It was inspired by a homemade meal we had with friends in Hawaii. Yes, way back when we lived in Hawaii! Gah that shrimp was TO DIE FOR! This meal was also first time I learned how to make REAL Caesar salad dressing. Ever since then I’ve been hooked on making all varieties of Caesar Salad dressings, and homemade dressing in general. I guess it’s about time I share them, right?

Yep, these are my summer food loves at the moment. Spicy Baked Shrimp, zippy salads, and homemade Caesar Salad dressings. Aka, my therapy session. And the best ingredients to make a Summer salad, don’t you think?

Deep down, I truly think that you’re gonna love my recipe comeback for humble pie. Is that selfish? LOL! Ha, either way I hope it will rub off on you. Maybe then you’ll be inspired to make this quick and tasty Spicy Shrimp Caesar Spinach Salad with a kickin homemade Caesar dressing! If not, rest assured l’ll be sure to share mine with you.

Okay, so here’s the lowdown, the 411, the deetsfor this Special salad.

You will need just a handful of some amazing shrimp, peeled and ready to bake.

Then you will toss those shrimp in chili powder, avocado oil, and other spices. Bake it for just about 10 minutes and watch it sizzle. That alone will make your day. No lie! Or I just easily amused with such simple good food. I told it you was true love.

While that’s baking, you can whisk up your homemade Caesar salad dressing.Oh but no no no, this is not your regular Caesar dressing. It’s the kickin kind. And it’s Incredibly easy to make. This I promise.

Instead of honey mustard or do dijon mustard, you will be using a spicy mustard and a wee bitmore chili powder. You’re welcome. My spicy southern tastebuds shining bright here y’all .

You’re also be is making your own croutons. Don’t go run off, croutons are very easy to make. Especially gluten free croutons. Simply chop up some dry bread, (in this case, I used Udis Gluten Millet bread), toss in a little olive oil and garlic, then baked it for five minutes in the oven. Ya’ll, toasted garlic bread croutons are a must when it comes to Caesar salad’s, or salad bowls! Ya, just do it. You’ll love the crunch!

After that spicy Caesar dressing is whisked and your garlicky croutons are baked, it’s time to assemble your salad. I’m not sure what it is, but talking about assembling a salad and making croutons just makes me really happy. Geez, deliciously nutritious simple food in general makes me happy. Nerd alert.

Ingredients

For the dressing

1/2 to 1 tsp anchovy paste. (Add a pinch of salt or 2 tsp capers mashed with garlic if you don't have anchovy paste)

1-2 tsp minced garlic

1 tbsp Lemon juice

For spicy shrimp

6-8 ounces medium shrimp, peeled, deveined

1/4 to 1/2 tsp chili powder

Pinch of onion powder

1/2 tsp Avocado oil or butter

Pinch of Sea Salt or Kosher Salt

Dash of ground pepper

For the Salad

4-6 cups fresh spinach (leaves)

1 small Cucumber - ribbon cut or thinly sliced

1 large carrot - ribbon cut or or thinly sliced

1/2 small avocado, sliced.

2 bell peppers - sliced thin

2-3 tbsp roasted almonds

Optional Microgreens

Optional Sprinkle of parmesan or gruyere shavings (Omit if paleo)

Garnish red pepper flakes

Gluten Free Croutons (Omit for paleo option)

1/2 cup gluten free bread

1 tsp oil (olive or avocado oil)

1/2 tsp garlic powder

Instructions

Preheat oven to 450F.

While Oven is preheating, make your caesar salad dressing.Whisk together all your ingredients in a small bowl. Salt/pepper to taste. Adjust if needed. If too salt, add a tsp of honey or maple syrup. Set aside or keep in fridge.

Did you make this recipe?

Let me know if you try this recipe! I'd love to see it and share it!" Tag me on IG @cottercrunch or hashtag #cottecrunch

The Nutrition for the spicy shrimp caesar spinach salad without dressing is below. Including the croutons! The Dressing is around 130 Calories per serving. A serving of 1.5 tablespoons.

So you might be thinking, that’s a lot of work for a salad. It’s not, this I promise. This is one of those meals you will want to share with your friends and family but then decide to keep it all for yourself. Oops, I might have done that. I better add another slice of Humble pie for dessert. LOL! Care to join me?

I plan on revealing all these slices of humble pie to you later.As soon as I can wrap my brain around this past year and what’s been going on. Maybe I’ll have a moment to slow down in the near future. Scratch that,yes I will have a moment to slow down and share real life with you. Humble pie and coffee chat . Sound good?

In the meantime, before the summer is over, spice up your life with some spicy shrimp Caesar salad. And hog it all. You have my permission.

This #Glutenfree Spicy shrimp Caesar Spinach salad is the perfect light meal for Summer!…Click To Tweet

This Gluten-Free Creamy Sweet Corn Cauliflower Grits recipe is sponsored by Emmi Artisan Cheese from Switzerland.I am excited to share about their Swiss cheese heritage and traditions, not to mention sustainable agriculture! Get excited, get hungry, get ready to learn how to make delicious, nutritious cheesy corn cauliflower “grits.”

That moment. Moment of pure bliss. The first bite of something you’ve been dreaming of eating or making for months. Ya, that was this dish for me. Creamy Sweet Corn Cauliflower Grits. The crazy thing is we don’t even buy corn that much. Unless it’s for a soup. And cheese? Well, I am SUPER picky about the cheese I buy and eat. In a good way! More on that in a moment though.

You see, a few weeks ago we drove up to Solitude Mountain for a weekend of work. Yes, I worked. As in, I locked myself up in the condo and tried to finish my cookbook manuscript. Ya’ll, it sounds crazy, but it’s the best place to focus. AWAY from home, surrounded by beauty, and at 10,000 feet! Haha!

Anyway, I digress.

As we ended our weekend away, we stopped by a few produce stands as well as Whole Foods Market. There was fresh basil, onion, the greenest of leafy greens, cauliflower, and sweet corn that has never looked so good! Gah, some serious summer produce love I tell ya! It was at that moment I just knew; I knew HAD to buy some sweet corn and create something creamy, cheesy, and summer veggie-inspired. Oh and delicious! That’s a normal feeling, right?

I know what you’re thinking… “Okay Linz, that sounds good but pretty heavy for summer.”

Oh no, no, no! My creation is anything but heavy, I promise. These Creamy Sweet Corn Cauliflower Grits are healthy, veggie-packed, and dare I label it? Low carb-ishfriendly. If you want it to be. Stay with me here!

All this summer produce can be used to make a wholesome and nourishing one pot dish! The key ingredient to pull it all together?

For those of you who might not be able to digest lactose, I have good news! You can certainly fall in love with this cheese too! This aged hard cheese is made from raw cow’s milk and is low in lactose. In fact, almost all aged cheese is lower in lactose! Which also makes it more Low FODMAP friendly, depending on if you are reintroducing certain dairy.

Point being, the longer a cheese is aged, the more lactose is broken down by the bacteria in it. (Source)

Aged to Perfection – Using fresh cow’s milk from local farmers, cheesemakers create this cheese exclusively in copper vats, which allow quick temperature changes and impart a unique, complex character. The cheese slowly matures in cellars, giving it a firm but pliant texture and a sweet nutty flavor.

Now you know why I am so particular about my cheese choices! And why I couldn’t WAIT to use Emmi cheese to make this dish. Those FLAVORS!

Don’t let the term “hard cheese” fool you though. This Gruyèreis creamy and melts perfectly with the cauliflower grits!

Speaking of grits. It’s time we make this FAUX veggie version! My southern roots are so happy right now!

Option to make thickener - Add 1 cup of cooked quinoa to thicken if desired

Instructions

First Rice your cauliflower. The best way to do this is to remove stem, cut the cauliflower into small sections. You can also use florets. Then place 1 handful of the cauliflower into the food processor at a time.

Pulse until a "rice" texture is formed. Remove, place in a large bowl. Repeat until you have riced all 3/4 lbs of a pound or 1 small head.

Next, prepare the rest of you vegetables. Cut/slice, etc. Then grate your cheese so that you have it ready for the pan.Place corn, onion, garlic, oil in pan and sauté on medium high until fragrant. Around 2-3 minutes.Add riced cauliflower, paprika, spinach, and cream. Add optional jalapeno or bell pepper here if desired.

Mix all together, then cover and reduce heat for 5 minutes on medium low. Stir in cheese and keep at medium low until cheese is melted in with the cauliflower “rice” grits.

*NOTE* If you would like grits to be thicker here, add optional 1 cup cooked quinoa if desired.

Remove from heat. Season with sea salt and pepper to taste. Garnish with red pepper flakes and chopped fresh basil to top.

Creamy Fig Yogurt Breakfast Parfait Cups! A healthy gluten-free breakfast with a boost of fiber! A Blended Yogurt Cup with dried California Mission Figs, chia seed, a drizzle of molasses, and a cinnamon toasted Buckwheat topping! Ya’ll, this is so heavenly! Simple ingredients, energizing, quick to make, and oh so deliciously good!

Do you know what happens when a creamy smoothie and power breakfast bowl collide? They make yogurt parfait cups! The offspring two of the best breakfast foods. Okay wow, that’s UBER corny. But it’s truly the best way I can describe this fig yogurt HAVEN!

Now, ready for the real story?Mmm k?

I had full intentions of just updating this fig newton breakfast smoothie, because yes, the pictures make me cringe. But then I started reading the post and the recipe and I thought to myself. Oh no no no, we need to do better than this. I can’t update this. I need to REDO the whole recipe and make it better, like stat! My OCD tendencies shining bright ya’ll.

So that’s what I did. I revamped the whole recipe using crunchy ancient grains as the topping, California Mission Figs, and much more nutrition packed into that little yogurt parfait cup. Mmmm mmmm, blended yogurt with fig filling and a cinnamon toasted topping! I think you’re going to like this. “I like it ah lot.” –> Name that movie.

Before I jump into this recipe, let’s talk about FIGS and let’s talk about that makes this Fig Yogurt parfait.. um.. PERFECT. Ha, See that is did there? Parfait means perfect in French. Just in case you didn’t know. Wink Wink.

Okay okay, the PARFAIT part comes from the cinnamon toasted buckwheat groats. Which you will become obsessed with. I promise! More on that later.

But first… FIGS! Gah oh how I love thee! Especially dried California Mission figs! They are delicious. They are packed with so much nutrition!

I’ll go ahead and put on my Corny Cotter hat for this next saying.

Let’s get FIGGY with it!

FANTASTIC FIG FACTS:

Good source of fiber. A 1/2 cup of dried figs packs close to 30 percent of the daily value for fiber.

Good source of potassium, copper, manganese, iron, and vitamin B6

Dried figs have high levels of vitamins and minerals, this means more antioxidants ya’ll! SUPER NOURISHing.

They are a natural Sweetener. Fig paste is a great sugar replacement in baking and in my case, breakfast parfaits!

What I also really like about Figs is that they are a great replacement for banana in recipes (nutrient wise) and they give it recipes more bulk. I love banana but I can’t tell you how many people I know that actually don’t like banana, yet still need that potassium. Figs are a great source of potassium, similar to that of banana. Which is another reason why I added FIGS to this smoothie!

Now that we’ve chatted enough about figs. I should probably tell you what’s in the rest of fig yogurt parfait cup, right?

That top coating and ancient grain is the cinnamon toasted buckwheat! And like I mentioned above, you’ll be hooked at toasting buckwheat after tying this!

Just a little coconut palm sugar, cinnamon, coconut oil, and buckwheat groats is all you need. They toast up in 5 minutes. They also “pop” in your mouth when you eat them. Kinda like cocoa crispies, but .. um.. way healthier and more crunch!

Buckwheat is not a wheat, in fact, it’s not even a grain!

Buckwheat is a seed from a plant that can survives in cold climates. And it has amazing nutrients! It’s high in amino acids, calcium, B Vitamins, and it’s slow to digest. Which means it’s going to help stabilize blood sugar. Now pair that with anti-inflammatory rich cinnamon and you got yourself a winner of a toasted topping for that yogurt parfait. Or at least I think so.

Oh and I almost forgot. For a extra dose of iron, drizzle a wee bit of molasses on top of the parfait cups. It’s heavenly!

Optional protein boost -> 1 scoop vanilla protein.

Instructions

Remove stems from figs, slice in half, place in bowl and cover with water and a drizzle of honey. Soak for 10 minutes or so. This is optional but it makes the figs more soft, flexible, and sticky sweet for the parfait cups. Like a fig newton filling!

This gluten free Peppery Broccoli Arugula Pesto Pasta is gonna rock your world! A pesto pasta with broccoli and arugula and packed with nutrition and flavor! An easy pasta dinner for a quick weeknight dinner or healthy lunch! Ready in under 30 minutes and vegan friendly. Can’t beat that now, can you?

Okay y’all! Last day of July! What the what?? That being said, it’s time to pep things up for new month. Pep? As in peppery broccoli arugula pesto pasta! Say that 10x fast. Lol! Sorry, I’m sleep deprived and hungry. Which makes me extra corny.

But you should probably know what makes this summer pesto pasta so peppy! Peppery? It’s that broccoli and rocket! Rocket, as I’m arugula!!

Did you know that people in New Zealand and parts of Europe call arugula rocket? I’m sure you did I am the only one that didn’t! Ya, Funny story about that rocket.

When we lived in NZ, my mother in Law would call us from the store asking if we wanted rocket for salads and sandwiches. I was so confused. I thought maybe she was referring to pepper or some sort of spicy dip? It wasn’t until about the third time she came home with a “bag of rocket” that I got it. “Ohhhh you mean arugula??!! ” She would then reply. “Yes, you American! ”

Anyways, that name for arugula will forever be a funny memory in my heart!

Now let’s discuss this rocket arugula broccoli pesto pasta! The American Version.

Ingredients

For that peppery pesto you will need :

Broccoli

Smoked Or Roasted Almonds

Nutritional Yeast Or Parmesan

Garlic Cloves And Onion

Arugula

Crushed Red Pepper And Black Pepper

Lemon

Olive Oil

That peppery pepall makes sense now, right?

Pep as in rocket power! Peppery Arugula, and one heck of tasty pesto pasta! Made rocket fire fast! See what I did there? Ha!

Okay no just toss your pesto in with cooked gluten free rice noodles, a spiralized vegetable noodle, or another gluten free pasta of choice. A handful of cherry tomatoes, marinated olives, and extra broccoli sprouts to top! Here’s my other tip. If you don’t want to actually cook gluten free pasta, use Asian rice noodles! Most of those type of rice noodles/sticks you can just soak in hot water for 30 minutes. Then rinse cold and toss all in a pan super cook with the pesto and tomatoes.

Pretty sure you will get like 10 servings of vegetables without even knowing it! Plus this plant power pesto pasta bowl actually has a decent amount of protein. WOO! Oh and Vegan friendly and gluten free,of course!

I won’t judge for rolling your eyes at my humor. Go for it! But while you’re rolling your eyes, please wipe the drool, cause this dish should have made you super hungry! Mmm k?

Instructions

First make sure your broccoli stems are cut off. You just want to use the floret part. Place broccoli in food processor first, and blend until finely chopped.

Add in your almonds, nutritional yeast (or grated parmesan), seasonings, and arugula . Blend and pulse again until all is mixed.

Squeeze the lemon evenly around the blended pesto.Then close the lid, except for the the top hole, and place food processor on low. Slowly add in oil while food processor is going. Stop and scrape sides if needed. Pulse until smooth. If you want thinner pesto, add more oil or a touch water. Adjust salt/pepper to taste if needed.This will make almost 2 cups of pesto. You will only need 2/3 cup or less for this recipe.

Now prepare the pasta.

If you are using the rice noodles, bring a large pot of water to a boil. Add the noodles 2-3 minutes. Be sure not to overcook.

Remove noodles from stove. Drain. Rinse cold, then add back to pot with 2/3 c of pesto. NOTE --> If you are using regular gluten free pasta, cook according to package. Usually 6-8 minutes is sufficient for boiling.

Rinse cold after.

Add in your handful of tomatoes and any extra seasonings.

Mix together on medium until tomatoes are cooked and pesto is mixed through.

Yup. I just went there. I declared these the ultimate breakfast cookie bite . Ground gluten free oats, crushed nuts, almond butter, cinnamon, molasses, maple syrup, vanilla, and a whole lotta love! These taste like homemade nutty cinnamon rolls plus snickerdoodle cookies all wrapped up in one little breakfast energy bite! Hence the name breakfast cookie bite. Oh, but no baking of course. As If I haven’t already made enough breakfast cookie recipes and no bake bite recipes, right?

But here’s the thing, these no bake breakfast cookie bites are ultimate in ways you can’t even imagine. Like, for instance, they have been my ultimate lifesaver for energy and fuel! Why?Because y’all, I am in totally in deadline mode. As in manuscript for cookbook deadline. Due in a week!! And I’m still writing, tweaking, retesting, etc. plus blog work. The good thing is I kinda knew this would be the case, hence all the energy/cookie bites needed. These lil cookie bites have been the perfect breakfast and snacking substance for the overhaul! I specifically created them for that too. Hey, at least I planned well ahead, right? Ha!

Are you ready to hear more of my ultimate reasoning? Sure you are! Things are about to get nerdy here y’all! Nutrition nerdy.

Here’s how we’re going to do this. I list the ingredients and then I only get 2 bragging sentences to go with it. Meaning the STELLAR component part. Come on, this will be fun! Side note –> I’m a big nerd! You know this!

Gluten Free Oats/Oat Flour – water-soluble fiber! This type of fiber is known to help reduce overall cholesterol levels.

Chia or Flaxseeds – Omega 3 fatty acids! Protein and Fiber!

Natural Nut butter (all things nutty in fact) – high fatty-acid combined with a good source of protein nourish the brain and nervous system. (source)

Cinnamon – Calms inflammation in the body, if you have chronic inflammation. Plus it helps ease digestion. I’m a cinnamon believer! Oops, that was 3 sentences.

BONUS – Protein Powder of choice – Okay so this is tricky. I think the best kind of protein boost you can add here is a collagen powder or protein. But if you have a sprouted rice, pea, or hemp, those would work too! Suitable for vegans and easier on digestion. Not to mention still rich in essential Amino Acids. Great for protein bars too! Dang, that was a lot of bragging sentences, but since it was bonus, so we’re cool!

BONUS BONUS –> I might had added just a smidgen of dark chocolate shavings. Yes, within the batter!

Stir ingredients all together. Add in your maple syrup, molasses, and vanilla then mix again with hands. If you are adding in nuts, do so here. Just 1 tbsp. You can also add in a 1 tbsp of dark chocolate shavings.You might need to add more maple syrup or almond butter if batter gets to dry.

Roll into 1-1.5 inch balls. Then roll each ball in a bit of crushed nuts (optional) and place on baking sheet or other large container with parchment paper underneath.

Let them freeze for 20-30 minutes then transfer into a Ziploc bag.

Dust with additional cinnamon and peanut flour (or protein powder) if desired. keep in fridge or freezer for up to 6 weeks

Recipe Notes

You don't have to add additional crushed nuts. You will see some of my breakfast cookie bites pictures are without the nuts. This is personal preference.*Adjust maple syrup/nut butter amount accordingly. If you have thicker protein or flour, you might need more, etc.

Estimated Nutrition per bite:65-70 calories (depending on the flour you use), 4 grams of fat, 6 carbohydrates, 1.5 to 2 grams of fiber, 3 grams of sugar, and close to 3 grams of protein.

Think of 3-4 bites as a serving, which would make it like a energy/protein bar 180-260 calories 12 grams fat 18-25 carbs, and 9-12 grams of protein.

Grilled Moroccan Cauliflower Chickpea Burgers! Flavorful veggie-packed chickpea burgers made with plant based ingredients and served on gluten free hamburger buns! This is one killer gluten free veggie burger recipe you can make on the grill, stove, or in the oven! Moroccan spices mixed with cauliflower and chickpeas make these burgersto die for!Delicious, simple, healthy, and easy!

This Gluten-Free Grilled Moroccan Cauliflower Chickpea Burgers recipe is sponsored by my Friends at Udi’s Gluten Free! We are thankful for their wonderful gluten free products and allowing me to share the joy of GLUTEN FREE eating!

Oh hey hey, it’s Pioneer Day! Ya, I didn’t know what that was either until last week. It’s a Utah thing and everyone has off work, busting out the BBQ, and getting ready for fireworks! Google it to learn more. I, for one, forgot it was a “holiday” and was quite shocked to see all the festivities going on this morning. Parades and all! Like whoa.. time warp back to 4th of July! Yes yes, there are many surprising things have I learned about living in Utah. Mostly Good things, some really awkward things. But more on that in a later post. Haha!

Anyway, despite not knowing today was a Summer Utah Holiday, I still managed to make gluten free hamburgers and feel festive! Actually, I lie. These are not hamburgers, they are Moroccan Cauliflower chickpea burgers! Even better, right? I know these are not pioneer-ish, but they still make a GREAT Vegetarian BBQ dish for ANY festivity! So yes, let’s talk about this MOST DELICIOUS (and surprisingly handy) recipe I learned to MAKE this month. Gluten Free Chickpea Burgers that are GRILLABLE! Is that a word? Well, I’m gonna make it one. Mmm k?

Okay, so since we are on the topic of surprises and learning new things. Let me list to you what I learned about these vegan chickpea burgers and gluten free hamburger buns. Learning if fun, and it makes you hungry, so now you see my reasoning here. Haha!

Let’s LEARN!

Did you know that you make gluten free, vegan, chickpea burgers ON THE GRILL? Yes, and I’d like to thank chickpeas and cauliflower for that. They do wonders in the veggie burger world.

Did you know that Harissa paste (hence the Moroccan flavor) is actually easy to make into a spice? All you need are nuts, seeds, dried herbs, and paprika! YEA!

Did you know that you can eat these chickpea burgers raw? LOL! I know I know, it’s not the same but dang, it was fun being able to eat the batter and not worry! Oh and still so tasty!

Did you know that their Whole Grain Gluten Free hamburger buns also have 6 grams of fiber. Now add that to the 8 grams of fiber in the grilled Moroccan Cauliflower Chickpea Burger patties. Um… hello 14 grams of fiber in one sitting. YEA BUDDY!

Did you know that these burger buns are SUPER soft on the outside, but also make a tasty crispy edge when you toast them on the grill? Gah! Heavenly!

Did you know that my birthday is in 4 days and I forgot how old I am? Okay that has nothing to do with these Moroccan Cauliflower Chickpea Burgers, but just wanted to make sure you are paying attention. Oh and that you can send me a present, if you’d like. Wink Wink.

Did you know that you can serve these Chickpea Burgers open faced, with lots of pretty veggies, and a side of avocado yogurt dip at your next BBQ? Then you will officially be of Martha Stewart Status. Just sayin..

Haha, I hope you laughed at the last few “Did you know” learning tips! Laugh so hard you got hungry! Okay, let’s eat!

Moroccan Cauliflower Chickpea Burgers

Flavorful veggie-packed chickpea burgers made with plant based ingredients and served on gluten free hamburger buns! You can make on the grill or in the oven! No eggs needed to make the cauliflower chickpea burger patties!

Instructions

Dice cauliflower into smaller pieces. Place in large skillet with oil, garlic, chickpeas, and 1/4 tsp of the smoked paprika.

Add a pinch of salt and pepper.

Cook 4-5 minutes on medium heat, coating the chickpeas and cauliflower with the seasoning and oil.

Remove from pan and place all in food processor. Pulse 3 times on low. Add chopped onion and 1/2 of the pumpkin seeds to the food processor.

Blend until all is mixed. Batter will still be a bit thick and chunky. Scrape sides. Add the other half of the pumpkin seeds, parsley, spices, etc. Blend until a moldable "burger" batter is formed. The seeds and veggies will be finely chopped at this point.

Place in mixing bowl. Add sugar, gluten free flour, and mix with hands.

Chill batter 10 minutes.

Form into patties that are 4-5 inches wide. You can use 1/3 cup to 1/2 cup of batter to measure this, then press flat with hand..

Heat grill and brush the grill with oil to so the chickpea burgers cook evenly. You can also bake the burgers. See below. Grill burgers 6-8 minutes each side. Flipping carefully.

*If you choose to bake * Preheat oven to 400F. Line baking sheet or oil baking sheet. Place patties on baking sheet and in the oven for 10-15 minutes. Flipping once.

Serve your chickpea burger on toasted buns with choice of fixings and toppings. These burgers also freeze well. Wrap them in foil to keep shape before freezing.

Recipe Notes

To make on skillet, just pan, add oil, and fry/cook on medium for 3-5 minutes each side . Depending on the size of your burger patties. Be careful to flip. Use a large spatula to gently flip.

Brown rice flour or coconut flour can be use, but they might not hold up as well on the grill. I would chill batter an extra 5 minutes if you are using a different flour. A multi-purpose gluten free flour (like Bobs Redmill's) works best.

This Thai green curry beef and veggiesbowl recipe is for both the meat eater and vegetarian palate! A one pot green curry beef recipe that’s quick to make and flavorful! No noodles needed, just lots of veggies and a creamy Thai broth! Paleo, Whole 30 friendly if that floats your boat!

This beef curry bowl recipe is such a tasty meal, you’ll to forget how healthy it also is. Protein, antioxidants, and veggies to boot!

Oh friends. It’s curry in a hurry Thursday! But wait, hold up, beef curry? Um, didn’t I just post a plant based meal plan this week? Yes, yes I did. And I’m all for those fancy plants! Haha see what I did there? Okay but really, I’ve got a good story to follow up on these green curry beef veggie bowls. And yes, it has to do with eating just plants and my beefy dilemmas. Le sigh… get ready for some fun nerdy nutrition talk, about me personally. Gasp!

So as mentioned in my Sunday meal plan, the past month has been kinda inconvenient, health wise. I’ve been stressed (a little more than what I could handle) and my body yelled at me… STOP!! And by stop I mean I got sick for 2 weeks. Sore Throat and sinus infection and all! Digesting food was HARD!! Especially meat. Heck, even fish. Fun times!

Digesting meat has always been a bit harder since my colon surgery. Um, by the way, the word colon in a food post makes me cringe, but I digress. Anyway… I just knew it would take time.

Here’s the thing, good quality grass-fed meat has tons of health benefits, even mental health perks!! Iron, amino acids, zinc, conjugated linoleic acid (a type of fat which is shown to reduce the risk of heart disease), and B vitamins. So you in order to get more bang for my “health” buck here, I drank a lot of bone broth. That is, on top of enjoying all my otherplant powered meals!

This dish, this curry beef dish made with ground beef, broth, vegetables, and all those wonderful green curry components, has been one of those reintroduction to meat dishes. And it’s done wonders! A true comfort dish.

Yes, I know, it’s summer. Yes, it’s hot out. But in my opinion, this is one beefy bowl you can enjoy year round! I like to think this is due to the green curry. Green Curry definitely taste lighter thanks to the keffir lime and lemongrass. More on that below!

Now let’s talk about that beefy dish. Oh and if beef is still not your preference, I highly recommend a gluten free tempeh or lentil to replace it. Both are high in plant based iron and protein!!

CHECK IT –-> Thai green beef curry & veggie. The QUICK CURRY version!

Lemongrass

Coriander

Thai green chile paste

Lime

Coconut milk

Baby bok choy

Shaved steamed carrots

Thai Red Bird’s Eye Pepper

Ground beef

This is one combo that soothes the soul! Even though the meat is not stewed for long hours, it’s still tender and easier to digest. Lemongrass (especially the oil) is used in many countries as a detoxifier. It also contains special anti-bacterial component which can help ease digestion. (source). Oh and lemongrass can help with easing anxiety. Goodness gracious I need that right now! Cookbook Manuscript due in 14 days!!!

Add lime juice, 2 tbsp sweet thai chili sauce (this is optional but gives it more spice/sweetness), and 1/2 cup to 2/3 cup coconut milk. *The more coconut milk you add, the more mild the curry is in the meat veggie bowl; when serving.

Slice 1 lemon grass (cut in down the middle) and add to pan with salt/pepper to to taste.

Simmer for 5 minutes.

Add 3 -4 sliced in half baby bok choy cabbages. Place them on on top of meat mixture. Next add your 1 shaved (or julienne sliced) large carrot.

Pour 1/4 c broth on top. Cover and simmer on medium low for another 4-5 minutes or until veggies are steamed.

Did you make this recipe?

Let me know if you try this recipe! I'd love to see it and share it!" Tag me on IG @cottercrunch or hashtag #cottecrunch

Speaking of healing ya’ll, I really want to give you an update on a year of healing. I can’t believe it’s almost been a year since! To be honest, I haven’t worked out much and tried to rest, but the other component is majorly lacking. The mental rest. Trust me, I am fully aware! More to say about that soon. If that floats your boat.

For now, float on over to the Asian aisle and pick up some Thai Green Curry paste stat! Make this and then savor the moment. Mmm k?

YUM! #Paleo Thai green curry beef and veggies for both the meat eater and vegetarian palate! Click To Tweet

Green Curry Lovers, do you make this dish with or without meat?

I’d love more recipes! I’ve made it with salmon and I can’t get enough!

]]>http://www.cottercrunch.com/thai-green-curry-beef-veggies/feed/2934476http://www.cottercrunch.com/thai-green-curry-beef-veggies/Flourless Peanut Butter Waffles {Protein Rich}http://feedproxy.google.com/~r/cottercrunch/icJq/~3/DNFxhZk0K6A/
http://www.cottercrunch.com/flourless-peanut-butter-waffles/#commentsMon, 17 Jul 2017 10:00:00 +0000http://www.cottercrunch.com/?p=34473Skip To Recipe These Flourless Peanut Butter Waffles are not only easy to make, but also protein rich! All you need are a few healthy ingredients and they turn out light, fluffy, dairy free, and delicious! Freezable for breakfast meal prep or on simple grab and go! Truly one of our favorite waffle recipes! Thanks...

These Flourless Peanut Butter Waffles are not only easy to make, but also protein rich! All you need are a few healthy ingredients and they turn out light, fluffy, dairy free, and delicious! Freezable for breakfast meal prep or on simple grab and go! Truly one of our favorite waffle recipes!

Thanks to Naturally More Nut Butters for partnering with Cotter Crunch on this Flourless Peanut Butter Waffles recipe ! Now grab a fork and let’s eat!

If I could live off one food, it might be waffles. Protein Waffles, Peanut butter Waffles, or even Flourless Pancakes. Okay basically any breakfast food that I can prep in a blender, dip into honey or peanut butter, or freeze for later. Oh and that’s delicious when warm or cold. You see what I’m saying here? Waffles make my life complete. And I’m pretty sure they are a staple in almost every American household for that reason. EASY PEASY!

But here’s the thing. Hang with me here.

Have you ever bought store bought waffles, the gluten free kind, and gasped at the price? Uh, guilty. In fact, I just spent $6 on a box because we needed more breakfast fuel (that were not bars).

I opened the box, popped a few in the toaster, plated, and took a bite. Whoa… these are just… Meh! Something had to change. This meh feeling spurred me on a hunt for a better waffle creation! So I hunted down my waffle maker, which was still packed away from the move by the way, and got to work in the kitchen.

Hmm.. how can I make a better homemade waffle? Oh yes, the Cotter Scrappy Chef hat went on and, low and behold, I found a solution.

Protein packed thanks to my new peanut butter love Naturally More Peanut Butter Spread with Protein. This pumped up peanut butter is made from perfectly roasted peanuts (nutty perfection) and then blended with plant-based protein and flaxseed.

Did you know that Omega 3’s ALA are also said to help with concentration and learning? Well, I kinda sorta think we all need that these days (um, raises hand). Especially for all those kids going back to school in a month, gasp!

The combination of satiating healthy fats, plant based protein, and omega’s is why these flourless peanut butter waffles are the BEST back to school breakfast. But let’s face it, we live in a crazy distracted world these days, we all need the extra concentration power. Just sayin…

Instructions

First place gluten free oats in blender or food processor. Blend until you get a flour or close to it. Next add the rest of your ingredients. Blend until a thick batter is formed. You might need to stop a few times and scrape the sides.

Once a batter is formed, let it sit in fridge for 20 minutes.

Heat a waffle iron on medium to high. Add a smidgen of coconut spray or butter.

Pour half the batter (depending on your size waffle iron) and heat for about 5 minutes or until waffles are brown and fluffy.

Remove and repeat. This should make 2 6inch waffles (or 8 section of waffles). See notes for making a bigger batch.